Homemade Italian Pita Pockets Recipe

Perfect as a meal or just a mid-week lunch, these Homemade Italian Pita Pockets are super easy to make, filling and have a taste that will have you begging for more!

Author: Stacy Barr

Ingredients

1package of medium-sized Pitas

1package of meatballsor make your own

1package of Prosciutto Panino

1medium size oniondiced

1medium size green pepperdiced

1medium size red pepperdiced

1Jar of Marinara Sauce

1Package of Kraft Italian Blend Shredded Cheese

2-3Sprigs of ParsleyGarnish

Instructions

In medium size skillet brown meatballs, then finish cooking them through in a 350 pre-heated oven. Once meatballs are finished, place on paper towels to absorb excess grease. Set aside. Remove prosciutto panino from package and chop in 1/2" pieces. Set aside. Dice onions and peppers and set aside. Take a pair of clean kitchen shears and cut off 1/4"along the edge of pita bread.

Open the pita pocket and stuff with meat, veggies, cheese and marinara sauce. For best results bake using a 9-10" cake pan turned upside down and placed in the center of a cookie sheet. Arrange stuffed pitas around upside down cake pan so they are standing up. Place in a 350 degree pre-heated oven and bake for 15 minutes. Garnish with parsley and sever with marinara sauce.

Notes

Note: You can leave meatballs whole, cut them in half or quarter them depending on your preference. Quartering the meatballs allow for a greater distribution within the pita pocket.